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Author: Bill Telepan Publisher: Simon and Schuster ISBN: 0743243870 Category : Cookery Languages : en Pages : 376
Book Description
Bill Telepan is passionate about ingredients. He wants to know where his food comes from and how it's cared for before it finds its way into his pots and pans and onto the table. A familiar face at greenmarkets, he personally knows the men and women who sell there. He buys locally and cooks seasonally. Hailed by Gourmet magazine as "one of the most thoughtful chefs in Manhattan," Telepan says, "It's about flavor first," and creates inventive, mouthwatering dishes that celebrate the seasons and showcase the best that local farmers have to offer. In Inspired by Ingredients: Market Menus and Family Favorites from a Three-Star Chef, Telepan, who was chef of Midtown Manhattan's JUdson Grill for six years and cooked at such three- and four-star restaurants as Le Bernardin, Le Cirque, and Gotham Bar and Grill, shares his passion in a cookbook that is both exciting and resoundingly practical; it is full of bold, enticing flavors and sound everyday advice for shopping and cooking. There are chapters for every season, each composed of three theme menus, a special-occasion menu, a make-ahead meal, as well as recipes grouped by ingredient or technique, such as peas in the spring and preserving in the summer. The chapter Dishes for All Seasons includes recipes that satisfy no matter what the calendar says; and there are classics from Bill's restaurant menus, such as The Chicken and Potato-Crusted Crab Cakes. Whether it's a dessert inspired by a favorite childhood treat or a fresh, elegant twist on spaghetti carbonara, each dish is wonderfully appealing and truly delicious. There are profiles of Bill's favorite farmers and suppliers, and wine notes from distinguished wine expert Beth von Benz accompany each recipe. Illustrated with Quentin Bacon's glorious photographs, Inspired by Ingredients brings the freshest flavors of the market to the table and will inspire home cooks everywhere.
Author: Bill Telepan Publisher: Simon and Schuster ISBN: 0743243870 Category : Cookery Languages : en Pages : 376
Book Description
Bill Telepan is passionate about ingredients. He wants to know where his food comes from and how it's cared for before it finds its way into his pots and pans and onto the table. A familiar face at greenmarkets, he personally knows the men and women who sell there. He buys locally and cooks seasonally. Hailed by Gourmet magazine as "one of the most thoughtful chefs in Manhattan," Telepan says, "It's about flavor first," and creates inventive, mouthwatering dishes that celebrate the seasons and showcase the best that local farmers have to offer. In Inspired by Ingredients: Market Menus and Family Favorites from a Three-Star Chef, Telepan, who was chef of Midtown Manhattan's JUdson Grill for six years and cooked at such three- and four-star restaurants as Le Bernardin, Le Cirque, and Gotham Bar and Grill, shares his passion in a cookbook that is both exciting and resoundingly practical; it is full of bold, enticing flavors and sound everyday advice for shopping and cooking. There are chapters for every season, each composed of three theme menus, a special-occasion menu, a make-ahead meal, as well as recipes grouped by ingredient or technique, such as peas in the spring and preserving in the summer. The chapter Dishes for All Seasons includes recipes that satisfy no matter what the calendar says; and there are classics from Bill's restaurant menus, such as The Chicken and Potato-Crusted Crab Cakes. Whether it's a dessert inspired by a favorite childhood treat or a fresh, elegant twist on spaghetti carbonara, each dish is wonderfully appealing and truly delicious. There are profiles of Bill's favorite farmers and suppliers, and wine notes from distinguished wine expert Beth von Benz accompany each recipe. Illustrated with Quentin Bacon's glorious photographs, Inspired by Ingredients brings the freshest flavors of the market to the table and will inspire home cooks everywhere.
Author: Ollie Dabbous Publisher: Bloomsbury Publishing ISBN: 1526645440 Category : Cooking Languages : en Pages : 320
Book Description
Ollie Dabbous is one of the UK's most exciting chefs. His restrained but stunning dishes celebrate the essence of ingredients and flavour. Essential is his first cookbook for home cooks and it is made up of 100 everyday recipes that Ollie has made faultless. These are pitch-perfect versions of familiar dishes like cauliflower cheese, risotto, tuna steak, roast beef and cheesecake. Each chapter takes a different ingredient type – from Grains through to Fruit and Berries – and the recipes are simple, unfussy and incredibly elegant. Ollie may be Michelin-starred but in this book he doesn't use complicated techniques or tools. He simply shares his intuitive approach to balancing, layering and tweaking ingredients to create perfect results time and again.
Author: Tarek R. Besold Publisher: Springer ISBN: 9462390851 Category : Computers Languages : en Pages : 417
Book Description
Computational Creativity, Concept Invention, and General Intelligence in their own right all are flourishing research disciplines producing surprising and captivating results that continuously influence and change our view on where the limits of intelligent machines lie, each day pushing the boundaries a bit further. By 2014, all three fields also have left their marks on everyday life – machine-composed music has been performed in concert halls, automated theorem provers are accepted tools in enterprises’ R&D departments, and cognitive architectures are being integrated in pilot assistance systems for next generation airplanes. Still, although the corresponding aims and goals are clearly similar (as are the common methods and approaches), the developments in each of these areas have happened mostly individually within the respective community and without closer relationships to the goings-on in the other two disciplines. In order to overcome this gap and to provide a common platform for interaction and exchange between the different directions, the International Workshops on “Computational Creativity, Concept Invention, and General Intelligence” (C3GI) have been started. At ECAI-2012 and IJCAI-2013, the first and second edition of C3GI each gathered researchers from all three fields, presenting recent developments and results from their research and in dialogue and joint debates bridging the disciplinary boundaries. The chapters contained in this book are based on expanded versions of accepted contributions to the workshops and additional selected contributions by renowned researchers in the relevant fields. Individually, they give an account of the state-of-the-art in their respective area, discussing both, theoretical approaches as well as implemented systems. When taken together and looked at from an integrative perspective, the book in its totality offers a starting point for a (re)integration of Computational Creativity, Concept Invention, and General Intelligence, making visible common lines of work and theoretical underpinnings, and pointing at chances and opportunities arising from the interplay of the three fields.
Author: George A. Burdock Publisher: CRC Press ISBN: 1000697746 Category : Technology & Engineering Languages : en Pages : 968
Book Description
First published in 1995: This edition of Fenaroli's Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, Substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient and easy-to-use reference set. The Handbook defines much of the arcane and specialized language of the flavorist, and helps update the reader on industry standards. It's a source of use levels of flavor ingredients in food approved by the FEMA expert panel. It's also a source outside of the Code of Federal Regulations (CFR) that provides both human and animal food regulatory citations for substances.
Author: Zak Pelaccio Publisher: University of Texas Press ISBN: 1477329331 Category : Cooking Languages : en Pages : 349
Book Description
Fish & Game restaurant in Hudson, New York, is a leader in the local foods movement. Its core approach—engaging intimately with nature both wild and domestic, building relationships with farmers, and exploring the joys of fermentation—is one of interest to anyone, anywhere, who yearns to cook and eat better food. Established in 2013, Fish & Game, with its chef/owner Zakary Pelaccio and his co-chefs and partners Kevin Pomplun and Jori Jayne Emde, is already receiving national accolades and honors, including the 2016 James Beard Award for Best Chef: Northeast; 2015 James Beard Award finalist for Outstanding Restaurant Design; 2015 & 2016 Wine Enthusiast: America’s 100 Best Wine Restaurants; and 2014 James Beard Award semifinalist for Best New Restaurant. Project 258: Making Dinner at Fish & Game presents an enticing selection of seasonal recipes, profiles of key producers who supply the restaurant, and a fascinating, beautifully illustrated look at the processes—both intellectual and culinary—behind the food at Fish & Game. Taking no shortcuts, Pelaccio and his staff handcraft many staple ingredients, including fish sauce, vinegars, maple syrup, and prosciutto. He explains how the methods and techniques practiced at Fish & Game can be applied to the food that grows wherever you live. If you ever wonder “what does this place taste like?,” let Project 258 be your guide and inspiration for locally based food sourcing and eating.
Author: Cooking Light Publisher: Time Home Entertainment ISBN: 1547854774 Category : Cooking Languages : en Pages : 189
Book Description
Healthy eating is easy with these recipes that have only 5 ingredients (excluding water, cooking spray, oil, salt, pepper, and optional ingredients) or can be prepared in 15 minutes or less. Many of the recipes fit the bill for both. And because these are Cooking Light recipes, the focus is on fresh, natural ingredients and simple, straightforward cooking methods. Simplicity has never tasted so good!
Author: Rhea Duttagupta Publisher: A&C Black ISBN: 1408176203 Category : Business & Economics Languages : en Pages : 331
Book Description
Taking in an amazing range of nationalities - British, Arabic, Chinese, Indian, Greek, Italian, American, Korean - in Leadership: It's in Your DNA Rhea Duttagupta examines how her interviewees became leaders, what worked for them, mistakes they've learned from and risks they've taken. From boardroom politics to the challenges faced by the first female commissioner of Asian police tasked with transforming the world's one of the most corrupt prisons, the stories are diverse, inspirational and instructional. This book provides readers with a framework of ten ingredients distilled from Rhea's extensive experience and research. She argues that these ingredients are innate within us and that if we recognise their importance and enhance them within ourselves, they'll help us maximise our achievements and our leadership qualities.
Author: Susyn Reeve Publisher: Cleis Press ISBN: 193674001X Category : Self-Help Languages : en Pages : 242
Book Description
Counsels readers on how to make strategic mental shifts to embrace a more positive outlook and tap creative energies, sharing uplifting quotes and stories as well as instructive exercises and meditations designed to align the heart and intellect for transformational benefits. Original. TV tie-in.
Author: Theo Kalogeracos Publisher: Apollo Books ISBN: 9781742583532 Category : Cooking Languages : en Pages : 210
Book Description
After the phenomenal success of his first cookbook, Theo & Co: The Search for the Perfect Pizza (2008), Australia's world pizza champion Theo Kalogeracos takes to the road to continue his search for the perfect pizza - this time as far and wide as the US. With recipes as original as Theo himself, the pizzas in Theo & Co. Take 2 are melt-in-your-mouth delicious. Inspired by the pizza capitals of New York and Chicago, as well as Italy - and including Theo's signature dessert pizzas - the flavors are both Australian and international and infused with his energetic style. This all-encompassing 'pizza manual' offers a complete pizza toolkit: recipes for cooks of all types, different types of dough, and making your own pizza oven. ** Theo Kalogeracos's pizza-making awards include: 2010 World Champion Pizza Maker in Las Vegas, 2006 Las Vegas Italian Chef Wars Winner, 2006 Pizza Today's Italian Chef Wars Winner, 2004 Member of Dairy Farmers Team Oz that won the Americas Plate, and 2003 Australian Winner of Dairy Farmers Best of the Best. Kalogeracos also judged the 2011 World Pizza Championships in Las Vegas. "...superbly enhanced with the full color photography of Craig Kinder, making it a very highly recommended and enduringly popular addition to family, community library, and pizza lover cookbook collections". The Midwest Book Review, Library Bookwatch, November 2012, The Cookbook Shelf.
Author: Bill Telepan
Author: Bill Telepan
Author: Ollie Dabbous
Author: Lola Berry
Author: Tarek R. Besold
Author: George A. Burdock
Author: Zak Pelaccio
Author: Cooking Light
Author: Rhea Duttagupta
Author: Susyn Reeve
Author: Theo Kalogeracos